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Chick'n & Mushroom Pie

kid friendly
2 spoon difficulty rating

50-60 minutes (half the time in the oven)

Serves: 3-4

Chick'n & Mushroom Pie

This creamy, delicous pie will win over meat-eating family members! Thanks to Fry's for this and check out more superb recipes on the Fry's website.


Serving suggestions:

  • garlic greens, eg stir-fried kale, spinach or spring greens in a little oil and with a clove or two of garlic crushed and fried in
  • julienned carrots (carrot sticks), lightly steamed
  • steamed broccoli
  • new potatoes




  • 75g/¾ cup plain flour
  • 750ml/ unsweetened plant milk, eg soya or almond, warmed (optional - a few tbsp of white wine to replace some of the plant milk is very nice. Eg if you use 3 tbsp wine reduce plant milk to just over 700ml)
  • 100g/3oz vegan margarine, eg Pure, Biona, Vitalite, Suma. Tesco Free From etc
  • large bay leaf and a pinch of allspice or nutmeg
  • Salt and black pepper to taste

Pie Filling

  • Oil for frying - 2-4 tbsp
  • 1 large onion, peeled and cubed
  • 1 box Fry’s Chicken-Style Strips
  • 1 clove garlic, finely grated or crushed
  • 250g/9oz button mushrooms, rinsed and cubed
  • Salt and black pepper
  • Optional: 1 tbsp finely chopped fresh herbs, eg parsley - or a mixture. Alternatively ½ tsp dried herbs eg tarragon


Pastry Topping

  • 1 sheet of ready-rolled puff pastry (eg JusRol; Sainsbury; Tesco)
  • Unsweetened plant milk as above to glaze the pastry


1. Make the sauce. Melt the margarine and add the flour, stirring to make a paste, add the warmed milk stirring constantly to avoid lumps. Allow to simmer until thickened and add spice and seasoning to taste. (If despite all this you do get lumps, use a balloon whisk or stick/hand blender to beat them out!)

2. Meanwhile, make the filling. Pre-heat the oven to 180°C/Gas Mark 4. Fry the onion and garlic in 1-2 tbsp oil until golden - about 2-3 minutes. Add the mushrooms and cook until tender - a minute or two.

3. In a separate pan, heat 1 tbsp oil and fry the Chicken-Style strips for 6-8 minutes. Add the mushroom and onion mixture plus herbs if using. Add the white sauce to the chicken mixture, then add just enough sauce to combine. Add salt and pepper to taste.

4. Pour the pie filling into an oven-proof dish, preferably metal. It needs to be 23cm/9inches x no more than 35cm/13 inches and about 5cm/2 inches deep. Fold the edges of the pastry over and brush the top with soya milk. Bake for 25 minutes until the pastry is golden brown.

5. Serve with vegetables or a summer salad.

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